Spinach Pesto Polenta with Chickpeas


Spinach Pesto Polenta with Smoky Chickpeas
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 3 to 4 servings


1 cup dry polenta
4 cups water
1/2 teaspoon salt

3/4 cup spinach
1/4 cup basil
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon pine nuts
Pinch Salt
Pinch Black Pepper

1 tablespoon olive oil
1 1/2 cups chickpeas, drained and rinsed if using canned
1 teaspoon smoked paprika
1/4 teaspoon chili powder
1/4 teaspoon sea salt


Bring water to a boil, add polenta and salt. Lower heat and continue to stir polenta as it thickens. On the lowest heat possible, continue to stir occasionally and let polenta cook for about 20 minutes (longer if you want the flavor to develop more).
While the polenta cooks, combine the ingredients for the pesto in a blender or food processor, running until everything is well combined. Set aside.
To make chickpeas, heat olive oil over medium-low heat. Add the chickpeas, paprika, chili powder, and sea salt. Cook until chickpeas are hot, 5 to 6 minutes.
To serve, fold in 3 to 4 tablespoons of the pesto into the polenta, top with cooked chickpeas, and serve any extra pesto on the side.

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